A Soup of Celery and Blue Cheese

Name: A Soup of Celery and Blue Cheese
Yield: enough for 4
Ingredients: celery – a large head; an onion; celery root – half a head, about 9 ounces (250g); butter – a thick slice; chicken stock – 4 cups (a liter); a bay leaf; blue cheese – 4 1/2 ounces (125g)

December 14, 2011

Long associated with the finale of the Christmas meal, Stilton and celery is a fine combination and there is every reason to turn it into a soup. I’m not sure it matters which blue cheese you use but the saltier types tend to be more interesting here. A good Stilton will work well enough, but something with more punch—say Picos, Roquefort, Stichelton, or Cashel Blue—would get my vote, as would good old Danish Blue. Cream is usually a given with celery soup, but I am not sure you need it.

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